Pork and prawn sugar cane skewers (chao tom)

These were inspired by a visit to the sugar cane fields of north Queensland.

Credit: Tropical Gourmet

• serves

  4

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

Patties

• 300 g fatty pork mince
• 300 g prawn meat, minced
• 1½ tsp cornflour
• ½ egg white
• Squeeze of lime juice
• 1 tsp sugar
• 1 tsp fish sauce
• 1 tsp finely grated lemongrass
• 2 sprigs coriander, finely chopped, plus extra to serve
• half an iceberg lettuce, leaves torn, to serve

Ginger sauce

• 1 tsp ginger, grated
• 1 small red chilli, finely chopped 
• 2 tbsp fish sauce
• 2 tbsp sugar
• juice of lime or lemon
• 2 tbsp water
• 1 stem of sugarcane, split into thin 8cm batons and soaked in water
• vegetable oil for deep frying

Instructions

For the ginger sauce, combine all the ingredients.

For the patties, combine all of the ingredients until a sticky paste-like texture forms. You can do this by slapping the meat mixture again the side of the bowl with your hands; the stickier, the better as they hold better onto the skewers.

Oil your hands, then use your hands to form golf-ball sized balls. Wrap each around a sugarcane skewer.

Heat oil in a pot and then deep-fry the skewers until golden brown.

Drain on paper towelling and serve alongside lettuce leaves and the ginger sauce. Garnish with coriander sprigs, if desired.

Note

• You could also add some finely chopped chilli to the pork and prawn mixture.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.